Penci - Executive Chef - Lucca, Tuscany, Italy

Marco Penci

Lucca, Tuscany, Italy

Services

Executive Chef

Work History

Hotel end Food Manager in AGIP KCO Samal Permanent Camp

ESS Support Service Compass

Up to December 2012

(Atyrau Kazakhstan)

Key Results: responsibility to manage about 1500 meals for day. I?m manager of 80 workers and I cover the position of HCCP Trainer and Food cost saving.

Hotel Food Manager in AGIP Lybia

Pellegrini Group Company

offshore plant, in SAIPEM Nigeria Camp, in SAIPEM 10.000 Angola and Rwanda, in ship drilling oil base, in SAIPEM Nigeria offshore plant, in SAIBOS Nigeria Ship.

Western Land Hotel management

Hotel Mustanson

Lagos Nigeria.
Key Results: responsibility to manage about 800 meals for day and management of about 40 people.

2003-2005 Western Land Hotel management L.T.D.
Role: F&B Manager in Nairobi in holiday village

Key Results: responsibility to manage about 400 meals for day and management of about 25 people.

Executive Chef

Key Results: responsibility to manage about 120 meals for day and management of about 30 people

EXCUTIVE CHEF

Cruise Passenger Ship Grand Princess

Executive Chef

Cruise Passenger Ship Golden Princess

in the management of meals preparation for about 2,000 passengers
2001 Cruise Passenger Ship Golden Princess

SUS CHEF

Cruise Passenger Ship Grand Princess
Role: Second Cook and First Cook Sauces

Key Results: I managed less than 7 restaurants in charge of the match for the preparation of sauces.


Information Sheet

Qualifications & Certifications

hotel school employee services tourist c/o ISEF

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